Buttermilk Pancakes with Fresh Peaches and Blueberries

We make this recipe every Saturday morning. When we lived in Hawaii John and Laura Moberly would actually jump over the back wall to come for breakfast. Rebecca Kinney came for breakfast once and said absolutely nothing. I thought she just didn’t like them. Later I find out she thought the pancakes were so good that she couldn’t talk and was telling all my neighbors how good they were and that she was dreaming about them.

3. Pour the wet ingredients into the dry ingredients and stir to just barely combine. DO NOT OVERMIX, the batter will be lumpy. (Anytime you are using things with baking soda – muffins, bananabread, etc.—you do not want to overmix or they will be flat and not rise.)

4. The trickiest part is getting your pan or griddle to the right temperature. Sometimes you’ll have to throw the first set out if you pan is too hot or too cold. They should be nice and golden and cooked through (not black on the outside and raw in the inside). I can’t tell you a correct temperature (except maybe medium) because I’ve had to adjust for every house we’ve ever lived in.

5. The girls like them with powdered sugar and syrup. I like them with granulated sugar and lemon juice. You can also add blueberries or raspberries to the batter and they will be great.

Maili’s Notes: I use the microwave for two things: to melt butter and make super pretzels for the girls. Microwaves are GREAT for melting butter. Cover the top of the container with wax paper so the butter doesn’t blow up all over the microwave (this happens mainly if the butter you put in was frozen.)

Another Note: If you are making "letter" pancakes or shape pancakes, the butter may make it harder to squeeze through the squeeze bottle. You may substitute canola oil for the butter if that makes it easier for you.